"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-15-2017, 07:35 AM   #1
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 530
How to keep my four ribs of prime beef

I'd been planning a lunch with close friends, where I planned to do 4-rib prime beef roast. It was very expensive! I had the butcher hang it for 30 days, and I collected it two days ago, ready to go, but then they cancelled at the last moment. It's now in the freezer, waiting for the right moment. I'm furious about it but what can you do? At the moment it isn't totally frozen, so could you help me out with some advice: what about brining? should I do that and then freeze it, or the other way round? Should I just salt it? what would you do? Or should I simply invite other friends round? If you recommend brining, how would you brine it? Some people say you can brine meat with a marinade
with fruit juice and all sorts of exotic liquid. I think I would go for pure, good quality mineral water! All suggestions welcome!


di reston


Enough is never as good as a feast Oscar Wilde

__________________

__________________
di reston is offline   Reply With Quote
Old 04-15-2017, 07:36 AM   #2
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 530
P.S. And, By the way, If only I could invite all of you!

di reston
__________________

__________________
di reston is offline   Reply With Quote
Old 04-15-2017, 07:51 AM   #3
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,580
Do not brine a prime rib! It is already a tender cut of meat. The aging has enhanced that beefy flavor. IMO, it doesn't need anything more than S&P. I personally would find a few other guests to invite and cook it NOW! I have never heard of anyone freezing a dry/wet aged, prime cut of beef. Don't you hear it calling you to be cooked and enjoyed?
__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is online now   Reply With Quote
Old 04-15-2017, 08:21 AM   #4
Head Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 1,963
I would accept your invitation with alacrity! Thank You for the invitation. I do agree with Craig. Go ahead and cook it. when it has been beautifully and lovingly aged 30 days like that you really need to.

Take it out of the freezer and leave it in the open air to dry of the crystals that have formed. Once at room temp go ahead and cook it.

I hope your 'friends' had a good excuse for cancelling so late.

next find some more of your friends to help you eat it.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 04-15-2017, 10:13 AM   #5
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Pacific Grove, CA
Posts: 1,356
This winter, a friend of mine bought a very good 2lb, bone in rib roast (steak?) for me to roast for him and I..(the ladies wanted something else but, that's neither here nor there)

He had a mild heart issue and cancelled.. His wife put the roast in the freezer.. A month later he remember it and had me bring it home.. It went into my freezer until we could get together to have dinner together.. OK.. Too much background.. Get to the point, Ross..

I thawed that beautiful piece of beef and roasted it as I've always roasted a rib roast, with small adjustments due to size.. It came out perfect... Freezing did not harm it at all..

Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 04-15-2017, 10:38 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,890
I'd leave it frozen until you're ready to enjoy it. No brining or marinade for such a great piece of meat. Defrost, salt, roast, enjoy!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-15-2017, 10:42 AM   #7
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Pacific Grove, CA
Posts: 1,356
Thumbs up

Quote:
Originally Posted by Andy M. View Post
I'd leave it frozen until you're ready to enjoy it. No brining or marinade for such a great piece of meat. Defrost, salt, roast, enjoy!

Pressing "like" button...
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 04-15-2017, 01:09 PM   #8
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 530
Thank you for all the advice. It's made me realise that here in Italy they really don't understand what a four-rib prime beef for roasting means, and neither do they understand how it should be 'cured' over a period of time. This piece is big, and it was expensive and only cured for 30 days, where it would have been better if it had been cured (or hung) for 37 days. Nil disperandum. Heston Blumenthal cures his beef for 42 days!!. The next thing I need are marrow bones to make the 'jus' to accompany the roast. I'll have to go back to the butcher to get some!

My guests are professional chefs, and this is a challenge. I know They are in for a nice surprise, something that may make them think and ponder about about something outside of Italian food!


di reston

Enough is never as good as a feast Oscar Wilde
__________________
di reston is offline   Reply With Quote
Old 04-15-2017, 01:16 PM   #9
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Pacific Grove, CA
Posts: 1,356
Quote:
Originally Posted by di reston View Post
Thank you for all the advice. It's made me realise that here in Italy they really don't understand what a four-rib prime beef for roasting means, and neither do they understand how it should be 'cured' over a period of time. This piece is big, and it was expensive and only cured for 30 days, where it would have been better if it had been cured (or hung) for 37 days. Nil disperandum. Heston Blumenthal cures his beef for 42 days!!. The next thing I need are marrow bones to make the 'jus' to accompany the roast. I'll have to go back to the butcher to get some!

My guests are professional chefs, and this is a challenge. I know They are in for a nice surprise, something that may make them think and ponder about about something outside of Italian food!


di reston

Enough is never as good as a feast Oscar Wilde
The dinner sounds wonderful already... I wish you great success in making your guests smile while eating your wonderful rib roast...
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 04-15-2017, 01:22 PM   #10
Head Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 1,963
I was just thinking of how disappointed you must have been when you were all geared up to do something special. I didn't mean to imply that freezing would harm it, I doubt very much that it would. So by all means, stick to your original plan and wait for them. and I would still love to come. LOL
I would gladly be your humble sous-chef
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Reply

Tags
beef, how to, ribs

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:16 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.